Tempering Chocolate

After the chocolate has been formed into its final form it must cool. The optomin tempature is 68° F with a humidity below 50%. This requires a controlled tempering room.

If the proper conditions are met the chocolate will cool with a very pleasing shine.

As soon as the chocolate is cooled to room tempature it is placed in airtight containers to preserve freshness.

We use no preservatives.

All of our chocolate is imported from Belgium. Great care is taked to ensure your chocolate experience is simply “Divine.”

< 1 | 2 | 3 | 4 | 5 | 6 >

Click here to buy Non-Pareils